Lemony Shrimp Bean Stew Nyt Food

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, salt and pepper in a medium bowl. Add shrimp and toss to coat,
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate. Set aside
• Stir pot occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes.
• Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.
• Serve with toasted bread.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

SHRIMP, CHICKEN AND BEAN STEW

Steps:

• Bring rice and 2 cups of water to boil in a heavy-bottom pot. Cover and simmer, cooking a total of 17 minutes.
• Chop whole onion and saute in hot oil in a nonstick pot over medium-high heat.
• Wash, trim and chop whole celery. Mince garlic and add both to onion.
• Wash, trim seed and chop green pepper and add to onion.
• Chop hot pepper and add; cook these a total of 10 minutes.
• Add the tomatoes, stock, thyme, oregano and black pepper. Bring to a boil.
• Drain and rinse beans thoroughly.
• Shell shrimp and cut in halves or thirds, depending on size of shrimp.
• Dice the chicken and add, with shrimp and beans, to the stew. Continue cooking about 3 minutes, just until shrimp and chicken are cooked.
• Stir in cooked rice. Season with pepper and salt. Serve with corn muffins, if desired.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

LEMONY GREEK CHICKEN, SPINACH AND POTATO STEW

Steps:

• In a large pot or Dutch oven, warm the oil over high heat. Add the onion, garlic and salt and cook, stirring, until the onion and garlic are softened and just starting to brown, 5 minutes. (Decrease the heat to medium-high if necessary to prevent scorching.)
• Decrease the heat to medium-high and add the chicken, rosemary, oregano, red-pepper flakes and several generous grinds of black pepper. Cook, breaking up the chicken into crumbles, until the meat starts to lose its translucent pinkness and is turning white, about 2 minutes. Add the potatoes and stir well to combine. Add the chicken broth and half the lemon juice, scraping up any browned bits on the bottom. Bring to a rolling boil and then lower the heat to maintain a very brisk simmer. Simmer until the potatoes are nearly tender, 15 minutes.
• Add the spinach and dill, to taste. Continue to simmer briskly until the potatoes are tender, about 5 minutes more. Taste and add some or all of the remaining lemon juice, as well as more salt and pepper, if desired. Serve in bowls topped with feta and crushed pita chips.

LEMONY SHRIMP & BEAN STEW (NYT)

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.